Here's something I just this weekend stole from Mark Bittman (New York Times). I tested it, and, ecco!, it's right as rain.
Here's the recipe, in its entirety:
Poach a couple of pounds of dark leafy greens, like kale, collards or spinach. Drain, cool, squeeze dry and chop. Then toss with oil, salt and lots of lemon juice. Serve with more lemon, oil, salt and pepper. Call it horta.